EXPERT

ESPRESSO MAP

This map summarizes and sets out visually the effect of the various parameters on the extraction rate, the concentration, and the result in the cup.

How to read the map

• THE HORIZONTAL AXIS SHOWS THE DEGREE OF EXTRACTION, WHICH DETERMINES THE SOUR/BITTER BALANCE OF THE COFFEE.

• THE VERTICAL AXIS SHOWS THE DEGREE OF CONCENTRATION: FROM A MILD COFFEE TO A STRONG COFFEE.

• ON THE DIAGONAL, THE PARAMETERS:

DOSE OF COFFEE GROUNDS

SHOT VOLUME

EXTRACTION TIME (GRIND SIZE)

TEMPERATURE

ROAST LEVEL

EXTRACTION PRESSURE

Note that increasing the weight of the coffee grounds produces an increase in TDS, but reduces the degree of extraction. Conversely, lengthening the espresso, and therefore increasing the volume in the cup, makes the coffee milder (lower TDS), but also bitterer (higher degree of extraction). Increasing the other adjustable parameters (extraction time and temperature) brings the strength and bitterness of the coffee to the fore.

The balanced zones are located around the vertical axis. Depending on the desired concentration, the espresso’s representative dot needs to be located within the ristretto, espresso, or lungo zone. If the espresso is not correctly calibrated, its representative dot will be located outside, in one of the eight peripheral zones representing specific symptoms. The barista can adjust the parameters in such a way as to bring the espresso’s representative dot back within the balanced zone.

Examples

The examples are represented by the colored dots on the chart. Adjusting one of the parameters causes the dot to move along the axis of the parameter in question.

A COFFEE WHOSE PARAMETERS HAVE NOT BEEN PROPERLY MANAGED

Solution:

Reduce the extraction time to bring the coffee into the Espresso zone, and/or reduce the shot volume to bring the coffee into the Ristretto zone if you are after a tighter brew.

A DILUTE, BITTER COFFEE: FRENCH-STYLE!

Solution:

Reduce the shot volume (shorter coffee) and increase the dose of coffee grounds. This would move the blue dot into the Espresso zone in the center of the chart.

A COFFEE THAT IS BALANCED BUT OVERLY CONCENTRATED

The degree of extraction is correct.

Solution:

Increase the shot volume and reduce the flow time to counteract the mechanical increase in the degree of extraction. The dot will then move into the Ristretto zone or even the Espresso zone, depending on the size of the adjustment.